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Keller's Cream Corn

I live in corn country. My house was built on a corn field and I run daily along corn fields when I exercise. And I love my summer corn.

Anyhow, last night I picked up six ears and found a surprisingly simple Thomas Keller recipe for cream corn in his Ad Hoc cookbook. You should really try it before the corn season ends.

My favorite tools for preparing corn are my Adam Marr honesuki. I love stripping the kernels off the cob with that thing. The blade is short enough that I can easily do it over a moderately large prep bowl without bumping the tip against the bowl. Then I use my my Del Ealy spoon to scrape the milk off the cob. The nice large spoon bowl keeps the splatter down and collects all of those last juicy bits.

I paired the cream corn with an apple/brie/prosciutto monte cristo.

Btw, in the future, I think instead of boiling corn, I am just going to strip the kernels and cook them in a fry pan with whatever flavorings I want. It is much faster than waiting for a big pot of water to come to a boil, and it mixes the flavors nicely. I could have just added the butter, lime juice, cayenne pepper, and zest in this recipe, cooked it for a few minutes and the dish would have also been really tasty.

Pictures below.

k.

Attached Thumbnails

There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

I make this and versions of it quite often. I actually do something similar to the French Laundry version (the one he served under the famous duck roulade) more often....where there is no cream. Instead you juice the corn kernels as well as add the milk from the husk. This corn milk makes a great base to sauces as it naturally thickens when you heat it.

I make this and versions of it quite often. I actually do something similar to the French Laundry version (the one he served under the famous duck roulade) more often....where there is no cream. Instead you juice the corn kernels as well as add the milk from the husk. This corn milk makes a great base to sauces as it naturally thickens when you heat it.

Interesting, I noticed that too. I pretty much tasted it along the way and I could have pulled it off at 3 minutes for a more corn-on-the-cob texture and freshness or more towards the 15 minutes for a more cooked corn with the natural milk creaminess. If I had had cotija cheese, I may have just skipped the cream and topped it with that.

k.

There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov